摘要
为研究河豚鱼在冻藏过程中的品质变化,通过不同温度下的冻藏试验对河豚鱼品质变化的动力学模型进行探讨。将河豚鱼冻藏在263、255、248和243K条件下,测定河豚鱼的挥发性盐基氮、盐溶性蛋白及巯基等品质指标随贮藏时间的变化。在Arrhenius动力学方程基础之上,建立了挥发性盐基氮、盐溶性蛋白及巯基的质量分数与冻藏时间及冻藏温度之间的动力学模型。结果表明:一级化学反应动力学模型和Arrhenius方程对挥发性盐基氮和盐溶性蛋白的质量分数及巯基的质量摩尔浓度的变化具有较高的拟合精度。挥发性盐基氮质量分数变化预测模型中的活化能EA及速率常数k0分别为10.72kJ/mol和0.556 0,盐溶性蛋白质量分数变化的EA及k0分别为:26.79kJ/mol和2 668.20,巯基质量摩尔浓度变化的EA及k0分别为:20.68kJ/mol和186.52。挥发性盐基氮随着贮藏时间的延长而增加,且随着贮藏温度的升高而增加迅速,其盐溶性蛋白及巯基含量指标随着贮藏时间的延长而下降,且随着贮藏温度的升高而下降迅速。
To study the quality changes of puffer fish during frozen storage,the processes kinetics were investigated at different temperatures during storage.The values of total Volatile Basic Nitrogen（TVB-N）,salt-extractable protein content and sulfhydryl（SH） content at different storage temperatures（263,255,248 and 243 K） were measured to investigate the relationship between the time and temperature of storage.The kinetic models of TVB-N value,salt-extractable protein content and SH content with respect to storage time and temperature were developed based on Arrhenius equation.The high regression coefficients（R20.9） indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of above parameters.Activation energies（EA） and rate constants（k0） for TVB-N value,salt-extractable protein content and SH content were obtained and they were 10.72 kJ/mol and 0.556,26.79 kJ/mol and 2 668.20,and 20.68 kJ/mol and 186.52,respectively.The results indicate that TVB-N value increases with the increase of storage time and temperature,and salt-extractable protein content and SH content were turned out to be just opposite.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2012年第1期138-142,共5页
Journal of China Agricultural University
基金
上海市科委部分地方院校计划项目(08390513900)
上海市教育委员会重点学科建设项目(J50704)
上海市教育委员会科研创新项目(11YZ160)
上海海洋大学校级重点建设课程项目(A-2600-10-0023)
关键词
河豚鱼
冻藏
品质控制
动力学模型
puffer fish
frozen storage
quality control
kinetic model
